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Brisket with No Fat Cap

All I could get to cook was a trimmed point of brisket.....No fat to slowly baste down. My plan is to take strips of bacon and cover the meat while it cooks...not the same as a big fat cap...but it is bacon...how could that be bad? Any thoughts from the group?

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Comments

I can only find flats never stand-alone points but I do use bacon to help with the "fat rendering" process. At some time in the cook the bacon will be finished well before the hunk of beef-remove and save it-great chopped up with cream cheese in ABT's or just straight off the beef.

I got a tri-tip from Costco, one of the trimmed ones. No fat cap. I laid bacon on top of the roast, cooked it low and low and it came out great. But that was only a one and a half hour cook, not sure how well it would work on a long cook like a brisket.